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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I got this recipe from a dear friend in a recipe exchange. Everything she cooks is great. I usually make this as an appetizer but it would also make a great side. Ingredients:
1/2 cup diced roasted red peppers (in the jar) |
1/2 cup diced pitted green olives |
1/2 cup grated pecorino romano cheese (this comes in a tub) |
2 scallions, diced |
2 tablespoons extra virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 lb white button mushrooms, cleaned and stemmed |
1/4 cup finely chopped fresh basil leaves |
Directions:
1. Preheat oven to 400 degrees
2. In a medium bowl, mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt & pepper.
3. On a parchment paper lined baking sheet, place the mushrooms, cavity side up. Spoon the filling into the cavity of the mushrooms. Bake until the mushrooms are tender, about 20 minutes.
4. Transfer mushrooms to a serving platter, sprinkle with chopped basil and serve.
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